The famous Thai soups tom yam and tom kha are a kind of cabbage soup and borscht of Thai cuisine. There are a huge number of options for its preparation, and every Thai housewife will surely have her own recipe for the most delicious tom yam or tom kha, just like every Russian housewife has her own recipe for cabbage soup or borscht. The main difference between tom yam and tom kha is that coconut milk is not used in the former. Since, unfortunately, we may not always have available a variety of exotic ingredients required for Thai soups, the Russian adaptation of the recipe assumes the use of coconut milk to make the taste more interesting.
It is necessary
-
- garlic - 5 cloves;
- chili - 2 large peppers;
- vegetable oil - 4 tbsp. spoons;
- zest of one lemon;
- fresh ginger - 3 cm root;
- sugar - 2 tbsp. spoons;
- lemon juice - 2 tbsp. spoons;
- chicken or fish broth - 400 ml;
- coconut milk - 400 ml;
- peeled shrimp - 450 g;
- small champignons or shiitake mushrooms; - 100 g
- dry lemongrass - 2 tbsp spoons.
Instructions
Step 1
Soak the lemongrass in water 4-5 hours before cooking.
Step 2
Prepare the tom yam seasoning paste, which is the base for the soup. Peel the garlic and cut into slices. Wash the chili peppers, peel the stalks and grains, cut into thin rings. Heat the oil in a small skillet. Saute the garlic for a few seconds, then spoon out of the pan and set aside. In the same oil, fry the chili rings until they darken. Also remove them from the pan and pat dry on a paper towel. After that, the pan must be removed from the heat, but there is no need to pour out the oil.
Step 3
Grind the garlic and chili in a blender until smooth. Then return the mixture to the skillet with oil and fry for a few seconds.
Step 4
Remove the zest from the lemon with a fine grater, being careful not to touch the bitter white part. Squeeze the lemon juice into a cup. Peel and grate the ginger.
Step 5
Add zest, juice and ginger along with sugar to a pan with garlic and pepper, mix the whole mass thoroughly and simmer over low heat until it is completely homogeneous.
Step 6
Boil the chicken stock in a saucepan. When it boils, add the coconut milk and then the cooked pasta. Mix everything, bring to a boil and cook for 2 minutes, stirring constantly.
Step 7
Drain the lemongrass, rinse under cold water, wrap in cheesecloth and put in the soup.
Step 8
Wash the mushrooms thoroughly, cut them into large pieces. If using shiitake, they should be soaked at least two hours before cooking.
Step 9
Add the mushrooms and shrimp to the soup and cook until the shrimp is done.
Step 10
Place the lid on the pot and let the soup sit for about half an hour. Then, take out the lemongrass bundle and discard it.
Step 11
When serving, you can sprinkle the soup with chopped cilantro.
